Simple sous-vide techniques for fennel and steak

It’s no surprise to regular readers that I often use sous-vide techniques when cooking at home. I have regularly gushed about my sous-vide equipment, especially my recently acquired Vacmaster VP112EU chamber vacuum packer and my Addelice swid immersion circulator (distributed by my buddy Paul). I have, over the past few years, found that cooking by sous-vide not only allows you to control the doneness of foods perfectly but that the process is very clean and fuss-free. For me, the best value of using this method is to produce really amazing food that would otherwise have been rather fiddly to produce so well.   Continue Reading →

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Building a better burger

It’s no secret that I love burgers. Love going out for them and also love making them. And I think I do a pretty good job. Haven’t had too many complaints at least. That said, I’ve always been slightly bothered by one thing. I prefer my burgers with a slightly thicker patty. It’s just more pleasurable to chomp down on a nice fat burger. While I have had good burgers made with thin, flat patties–which necessitates at least two patties per burger–they just don’t have the same level of juiciness and taste compared to a well-made thick patty. My problem is that cooking a thick patty can be tricky.

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CNY Sous-Vide

Over the past few months, the way that I have been cooking has changed irrevocably. You see, late last year, I picked up a device from Singapore’s newest, coolest and easily largest kitchen store, ToTT, that has not only changed the way that I cook but also what I am cooking.

The device is a SousVide Supreme, which is something you quite simply need to use to realize just how revolutionary it can be for a home chef. I am sure by now most of us are familiar with seeing the words “sous-vide” on restaurant menus.

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